Posted on

Scallops Blanco Limón de’ Orzo

ScallopsBlancoLimondeOrzotitle

 

Light, fresh, and airy meals always make me feel great and they are perfect for the upcoming summer heat. I’ve used whole wheat orzo to keep it healthy, feel free to substitute with regular.

This is a quick dish where you can choose to simply cook the scallops with EVOO salt and pepper or to use the flour coating I’ve used below. The flour coating adds flavor and creates a nice texture.

Looking for even lighter? Try this recipe where the scallops are served on a bed of spaghetti squash.

This scallop dish pairs well with this Mediterranean Cobb Salad. For added depth of flavor use a balsamic drizzle on the scallops when you serve the dish.

 

Print
Scallops Blanco Limón de’ Orzo

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

  1. 1 ½ pound Large Scallops, if frozen thaw and dry on paper towels
  2. 6 tablespoons flour
  3. 1 tablespoon garlic powder
  4. 2 teaspoons paprika
  5. 2 teaspoons cracked black pepper
  6. 1 teaspoon salt
  7. 1 cup orzo, I used whole wheat in the photo above
  8. ½ cup dry white wine
  9. 1 cup low sodium, fat free chicken broth
  10. 4 tablespoons olive oil, divided in half
  11. ½ large sweet onion, chopped
  12. 1 tablespoon minced garlic
  13. 2 tablespoons chives, chopped
  14. Juice of 1 lemon

Instructions

Place flour, garlic powder, paprika, pepper and salt in a large plastic bag or bowl. Stir to mix. Add scallops and toss to coat. Set aside.

Heat olive oil on medium heat. Once hot sauté onion and garlic for 5 minutes, or until the onion is translucent.

Add Orzo and toss to coat and toast up a bit, 2 minutes.

Add white wine and broth. Bring to a boil. Cover and reduce heat to a low simmer for 15 minutes.

Heat 2 tablespoons of olive oil in a pan on medium-high heat. Once hot add the scallops to the pan, being sure not to overcrowd (they should not touch each other). Cook in batches if needed. Cook for 3-4 minutes on each side.

All scallops are different sizes, so a good way to test to your preferred level of done-ness is to take one and cut it in half to be very sure. I also look for the amount of liquid coming from the scallops, when this starts to disappear they are usually done, you do not want to overcook.

https://keelymarie.com/2013/04/30/scallopsblancolimonorzo/

Email subscribers click here to view the recipe in full.

 

 

 

Like this post? Don’t forget to like my facebook page below!

Follow Me on Facebook

 

::: keelymarie :::

Posted on

Mediterranean Cobb & Champagne Caper Vinaigrette

 

MediterraneanCobb

As you all may have noticed I have been a little MIA in the MIA. I traveled for work and vacation most of March and have had a few side projects taking up my normal blogging time. Starting this blog 2 years ago opened my eyes to the world of WordPress, Illustrator, Thesis, and all  that comes with blogging. I fell in love with it all and have been spending most of my week nights reading and trying and playing with everything.

So when my very best girlfriend started a jewelry line end of last year, I dove in to create the website and online shop for her. It’s been a really fun (and challenging!) project and I can’t wait to show you the finished product and her elegant jewelry. {We are getting close!}

And I promise to be in this space more often now, I miss it!

As for this Mediterranean Cobb, it was enjoyed with great girlfriends from my college sorority days (Deeeeee Gee!) and it was just as unique as I thought it would be after reading the recipe in The Food Matters Cookbook. Thanks for a great pick Sara!

I served this salad with Seared Scallops with Lemon and White Orzo. Delish! I’ll post that recipe next week.

Print
Mediterranean Cobb Salad & Champagne Caper Vinaigrette

Prep Time: 20 minutes

Serving Size: 4

Ingredients

  1. 1/3 cup high quality Olive Oil
  2. 2 tablespoons white wine vinegar, I used a Champagne Vinegar
  3. 1 ½ Tablespoons capers, with some of their brine
  4. 2 Tablespoons chopped fresh parsley
  5. Fresh cracked black pepper
  6. 8 cups lettuce, I used half Romaine half and baby spinach
  7. 1 cup canned chickpeas, drained
  8. ½ cup chopped sun dried tomatoes
  9. 1 small jar (about ¼ cup chopped) artichoke hearts
  10. 1 small or half large red onion, sliced thinly
  11. 1 cup hard boiled eggs, chopped (with or without yolks, your preference)
  12. 1/3 cup feta cheese, crumbled

Instructions

In a blender, combine the oil, capers, vinegar, parsley, and black pepper. No salt is needed because of the saltiness and flavor of the capers.

Turn the blender on low for 30 seconds to create a creamy emulsion. Taste and add more pepper or vinegar if needed.

In a large bowl mix together the two types of greens. Top with the chickpeas, sun dried tomatoes, artichoke hearts, onion, egg, and feta. For a traditional cobb serve with each ingredient in a large bunch on top of the lettuce. I chose to sprinkle it all over in layers.

Once you are ready to serve pour the dressing over the salad and toss, then serve. If you have any leftover ingredients you could serve those as add-on toppings on the side.

Notes

Adapted from the food Matters Cookbook by Mark Bittman, pg 149

https://keelymarie.com/2013/04/25/mediterranean-cobb-salad-champagne-caper-vinaigrette/

 

Head here to see the Cobbs the other FMP members dreamed up this week.

 

Like this post? Don’t forget to like my facebook page below!

Follow Me on Facebook

 

::: keelymarie :::